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Old 02-09-2010, 08:35 PM   #1
OHIOSTEVE
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Can anyone recommend a good thermometer? I need one to check strike and sparge water temps and also mash and sparge temps..... I would like one with a wired probe but I am afraid of the wire contacting the side of the pot while heating water.
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Old 02-09-2010, 08:52 PM   #2
MilwaukeeBrewGuy
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Apr 2008
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i use this one and have been happy with it. Durability and price are the reasons why i did not get a wired probe. I find i just have to check it more often since i don't have a constant read out.

http://www.northernbrewer.com/brewin...ermometer.html

 
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Old 02-09-2010, 08:57 PM   #3
wildwest450
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+1, That thermometer has served me well. It is very accurate.

 
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Old 02-09-2010, 08:59 PM   #4
DavidSteel
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Sounds a bit dubious the way you calibrate it. 'put it in ice water and hit a button'. That doesn't sound like it'd be an accurate way of going about calibrating..
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Old 02-09-2010, 09:03 PM   #5
StunnedMonkey
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First go through a bunch of cheap thermometers, then when you're ready to quit monkeying around, get a Thermapen:

http://www.thermoworks.com/products/...thermapen.html

Or better yet save yourself the time and expense and just get the Thermapen now.
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Old 02-09-2010, 09:04 PM   #6
slowbie
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Quote:
Originally Posted by DavidSteel View Post
Sounds a bit dubious the way you calibrate it. 'put it in ice water and hit a button'. That doesn't sound like it'd be an accurate way of going about calibrating..
Then what would you suggest?

 
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Old 02-09-2010, 09:05 PM   #7
DavidSteel
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Quote:
Originally Posted by slowbie View Post
Then what would you suggest?
I have no suggestions, I don't own the thermometer.
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Old 02-09-2010, 09:11 PM   #8
slowbie
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The point I was trying to make is that I can think of no better way to calibrate a thermometer.

"1 inch of crushed ice and water" (much different than 'some ice water' as you said) will always be darn close to 32F/0C assuming you give the water time to get down to ice temp. (which shouldn't take long) To my knowledge there is nothing else that everyone has easy access to that would be as precise.

 
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Old 02-09-2010, 09:14 PM   #9
StunnedMonkey
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Quote:
Originally Posted by slowbie View Post
Then what would you suggest?
I used to use that thermometer. It could be calibrated at boiling, or at freezing. For awhile it seemed accurate...that is I could calibrate it in a glass or crushed ice at 32, and it'd be right at 212 at boiling. And vice versa. But after a few weeks it would always be off on one end. Calibrate it at freezing and it'd show 205 (or whatever) at boiling. Calibrate it at 212 and it'd show 38 in the ice. Hard to trust the important middle values. I have no idea what caused it to drift off like that, but if you go that route be sure to calibrate and check it (at both ends) often.
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Old 02-09-2010, 09:14 PM   #10
Edcculus
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I cook a lot, and brew a lot. When I finally broke down and got a Thermapen, I was mad at myself for not getting one sooner. Its a very nice thermometer. If you spend a little more, you can get a model that has a detachable k type probe. They offer at least 30 different probes, including the 2 second instant read probe on the Thermapen.

 
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